Spicy Mixed Vegetable Curry

Ingredientsfor 6 servings

• 3 nos Carrots — cut into medium sized cubes
• 1 cup Beans — cut into 1 cm pieces
• 2 nos Potatoes medium sized cubes, medium
• 1/2 cup Green peas
• 1/2 cup Cauliflower — cut into chunks
• 1 nos Tomato
• 11/2 cup Coconut paste
• 11/2 tsp Fennel seeds (Perinjeerakam)
• 1" piece Cinnamon (Karugapatta)
• 4 nos Cloves (Grambu)
• 1 nos Black cardamom (Elakka)
• 1 tsp Turmeric powder
• 2 tsp Coriander powder
• 1/2 tsp Kashmiri chilly powder
• 1 nos Onion finely chopped, large
• 1 tbsp Garlic paste
• 1/2 tbsp Ginger paste
• 1 tbsp Green chilly paste
• 3 nos Mint leaves Pudhina
• 1/2 cup Curd
• 3 tbsp Oil

Preparation

1. Step 1

   Grind together cloves, cinnamon and fennel coarsely.

2. Step 2

   Heat the oil in a pressure pan.

3. Step 3

   Add the black cardamom.

4. Step 4

   Add onion and garlic and cook followed by ginger and green chilly pastes.

5. Step 5

   Once the raw smell is gone, add all the dry powders and the coarse spice mix.

6. Step 6

   Cook for a few minutes.

7. Step 7

   Do not let the powders burn.

8. Step 8

   Add finely chopped tomato.

9. Step 9

   Once tomato turns soft and blends well into the masala, add the vegetables, coconut paste, salt, and chopped mint leaves.

10. Step 10

    Pressure cook for 2 - 3 whistles.

11. Step 11

    Adjust the chilly and salt, if required.

12. Step 12

    Add Kashmiri chilly powder.

13. Step 13

    Add the curd.

14. Step 14

    Serve while still hot with any roti or rice.